WSJ.com: Food & Drink

Food & Drink

Taking Pub Food Gourmet

Tue, 17 Jan 2012 11:18:27 EST

Bar food isn't always a draw. But Amsterdam Tavern takes a gastro-pub approach.

You Eat That?

Mon, 30 Jan 2012 14:41:21 EST

Disgust is one of our most basic emotions—the only one that we have to learn—and nothing triggers it more reliably than the strange food of others.

When to Drink White Wine With Cheese

Fri, 27 Jan 2012 10:45:35 EST

Which wine do you serve with cheese? A heavy, fruity red? A Port? Why not try white wine. We look at different combinations and find that perfect match.

Best of the Food Fest

Fri, 03 Feb 2012 18:07:14 EST

What happens when 33 of the world's best chefs come together to cook their hearts out? Impressive stuff.

Carrots Vie for Spot on Game Day

Thu, 02 Feb 2012 19:28:34 EST

A look at all the chips, dips, hot wings, pizza and more that Americans eat on Super Bowl Sunday, which has become the second-biggest eating occasion of the year.

Have Bar Gear, Will Travel

Fri, 23 Dec 2011 14:58:38 EST

A bar-in-a-box that even a real 'tender would use.

Herb Whisperer Amy Pennington

Tue, 24 Jan 2012 10:25:19 EST

The urban gardening expert on how to grow your own dinner and the trouble with bacon.

This Week, It's Italian

Wed, 01 Feb 2012 19:13:20 EST

San Francisco restaurant offers diners a rotation of menus and concepts as aspiring chefs test their cooking chops.

The Best Pepper Grinders

Fri, 27 Jan 2012 14:44:08 EST

From brass to acrylic to old-school wooden grinders, what happens when you put five pepper mills to the test.

Football and Food Carts

Wed, 01 Feb 2012 21:31:06 EST

Laurie Tisch is going to the Super Bowl, but first she had to pick up some vegetables in the Bronx.

Dom Pérignon's New Release

Tue, 10 Jan 2012 15:20:07 EST

Dom Pérignon swiftly became the drink of choice for the glitterati after Moët & Chandon launched the champagne in 1936. Next month sees the release of Dom Pérignon's latest vintage: the 2003. Here's a sneak preview.

Farro With Braised Greens and Ricotta

Fri, 03 Feb 2012 18:03:03 EST

Chef Amaryll Schwertner of Boulettes Larder in San Francisco shares a recipe of satisfying and seasonal food in 30 minutes or less.

Christmas Cheer From the Wine Cellar

Tue, 20 Dec 2011 05:33:28 EST

Choosing which wines to accompany the festive season is either an absolute delight or a stressful panic. This year, columnist Will Lyons has done the hard work for you, with bottles for every occasion and budget.

The Grove

Wed, 18 Jan 2012 18:40:14 EST

San Francisco's South of Market area is filled with high-technology start-ups. Yet The Grove restaurant has gone for the opposite of a techie vibe.

Sunday Dinners as Sandwich Inspiration

Thu, 02 Feb 2012 19:32:08 EST

Most people who grew up in traditional Italian-American households have the own idea of what "homestyle" food means. For Marcello Bucca, co-owner of Zito's Sandwich Shoppe, it means the food he ate at Sunday dinners growing up on 18th Avenue in Bensonhurst.

Do the Rye Thing

Tue, 20 Dec 2011 18:29:10 EST

America's original whiskey has become its cult spirit.

The Heart of Bordeaux

Wed, 18 Jan 2012 05:26:22 EST

For those looking for that quintessential Bordeaux character without the dizzying prices of big-name appellations, it is worth looking at Saint-Julien, where a number of châteaux are producing spectacular wines.

Creative Scandinavian Cuisine

Fri, 03 Feb 2012 07:20:13 EST

Sweden is now at the forefront of creative Scandinavian cuisine, delving deeper into New Nordic cuisine, and Gastrologik is Stockholm's newest gastronomic phenomenon.

Old-School Sandwiches

Sun, 29 Jan 2012 20:53:28 EST

To serve his own needs and that of his neighbors ("pizza and everything is so saturated here"), Mr. Dobias's JoeDough slings old-school-inspired sandwiches with new-school names.

How to Start a Wine Cellar

Fri, 18 Nov 2011 14:04:46 EST

Starting a wine collection doesn't have to require cloistered cellars, a large capital outlay or wooden cases stocked with Bordeaux's finest and most expensive wine. With a little thought, one can put together a mini cellar that not only meets all your wine needs, but will expand your knowledge.

Indiana's Signature Steaks

Sun, 05 Feb 2012 20:31:35 EST

For Midwestern ex-pats, including David Letterman, the arrival to the city of Indiana mainstay Steak 'n Shake was cause for celebration.

What Did George Washington Drink?

Fri, 18 Nov 2011 17:24:04 EST

In the spirit of authenticity, a home-brewer attempts to recreate a founding father's beer recipe.

Per Diem

Wed, 25 Jan 2012 18:33:08 EST

Per Diem, which opened in San Francisco's Financial District in December, serves up California-Italian fare in a Gold Rush-era ambience.

The Latest DIY Craze? Say Cheese (and Other Dairy Products)

Tue, 17 Jan 2012 23:33:42 EST

Mozzarella, chèvre, yogurt and butter are joining home-made pickles, preserves, bread and beer as do-it-yourself projects that even nonprofessional cooks will try.

A Grape Crusader Moves On

Fri, 18 Nov 2011 14:03:29 EST

Columnist Will Lyons talks to American wine-blogging sensation Gary Vaynerchuk on all things wine and what he is going to do next, now that he has ended his cult online show.

Sardines With Olive Tapenade and Lime-Coriander Yogurt

Mon, 23 Jan 2012 14:02:50 EST

The third of four easy-enough meals by Chicago chef Paul Kahan.

Ban on Shark Fin Soup Advances Through Asia

Fri, 20 Jan 2012 04:56:04 EST

A swell of opposition against shark fin soup gained backing from the luxury Shangri-La Hotel chain just days before Chinese New Year.

The Quick-and-Easy Gourmet Bloody Mary

Fri, 30 Dec 2011 23:28:24 EST

With pre-made mixes and booze upgrades, whipping up the fortifying morning cocktail takes just a pour and a stir.

Blue Bottle Aims to Blend Slow Coffee, Fast Growth

Wed, 01 Feb 2012 18:20:22 EST

In an era of fast-food cappuccinos and drive-through coffee shops, Blue Bottle Coffee is banking on slowing things down to help itself grow.

The Improved Irish Coffee

Fri, 13 Jan 2012 17:23:48 EST

Rediscover the classic winter warmer with a few gourmet tweaks.

The Veggie Burger's New Dream: Be More Like Meat

Wed, 25 Jan 2012 04:30:50 EST

Makers of meat substitutes, such as vegetarian turkey and fake sausages, are working to more closely mimic the taste and texture of the real thing.

Steamed Mussels With Celery Leaves

Fri, 27 Jan 2012 16:45:00 EST

The last recipe of four easy-enough meals by Chicago chef Paul Kahan.

High Tea Has a New Meaning

Wed, 18 Jan 2012 11:04:19 EST

At Lexington Brass, an upscale hotel bar and restaurant in Midtown, the offerings on tap on a recent night included Palmina Dolcetto wine, Brooklyn Pilsner and a more unusual beverage: an increasingly popular fermented tea, kombucha.

Get Your Goat On

Fri, 03 Feb 2012 17:46:43 EST

See for yourself why everybody's new favorite meat has two horns and a goatee.

A Cut Above the Rest

Fri, 27 Jan 2012 08:35:35 EST

France has been known for its three-star chefs for decades. Now, French foodies are name-dropping their suppliers, moving a step down the food chain to crown celebrity food providers.

Throwing a Large Dinner Party

Wed, 18 Jan 2012 23:04:04 EST

You've mastered the art of hosting a dozen friends for dinner, and you're getting ambitious. How hard will it be to ramp up to throwing a large dinner party for 18 or more?

Super Bowl Drinks

Fri, 03 Feb 2012 22:49:17 EST

A fan from Boston and one from New York handpick some libations from their own backyards to help bring some local spirit to your Super Bowl party.

Eric Ripert's Airport Dining Picks

Fri, 27 Jan 2012 22:01:24 EST

The Le Bernadin chef offers up his favorite places to eat and drink in airports around the world, from Mexican cantinas in Denver to food stands in Singapore.

Years of Growth at Risk for N.J. Wine

Wed, 04 Jan 2012 16:29:08 EST

Just as New Jersey's boutique vineyards come of age, they are also on the verge of shriveling up, wine makers and economists say. And a fierce battle is shaping up in Trenton over the industry's future.

The All-Star Alchemist of Top-Shelf Tea

Fri, 23 Dec 2011 17:36:38 EST

Hardly a household name, Steven Smith is one of the biggest players in modern tea history, holding a key role in what's been a renaissance in the U.S.

Asian Souper Bowl

Sun, 22 Jan 2012 20:47:23 EST

One magical broth that can transform into four belly-warming, spirit-boosting soups.

A Star Vintage in Burgundy

Mon, 23 Jan 2012 04:37:31 EST

Amid rising demand for a limited supply of wines from Burgundy, this may be the last affordable exceptional vintage.

An Adventurous Spirit

Fri, 16 Dec 2011 15:55:55 EST

The American microdistillery boom of the late 1990s inspired Stamford Galsworthy and Fairfax Hall to create Sipsmith, London's first new gin distillery in nearly 200 years.

Tapping Into Craft World

Wed, 21 Dec 2011 22:59:27 EST

If Queens is one of the most diverse places on Earth, it's only fitting that it should have a craft beer bar with similar scope. Enter Alewife Queens.

Restaurants Take Takeout Up a Notch

Mon, 23 Jan 2012 15:58:07 EST

A new crop of Asian restaurants in New York are cooking versions of familiar fare that emphasize higher quality and locally sourced ingredients—making the case that even takeout staples can fit into current food fashions.

Deep in the Woods of Alphabet City

Thu, 26 Jan 2012 13:24:57 EST

Remove the sifter from over the Wayland's moonshine drink, the Old Back Woods (I Hear Banjos) ($11), and apple-wood smoke—yes, actual smoke—diffuses into the air, transporting drinkers from the bar in Alphabet City to a country cabin with a wood stove.

The Tailgaters' Favorite Gone Frou-Frou

Sat, 04 Feb 2012 01:40:59 EST

Frito pie gets the gourmet—and vegetarian!—treatment from the culinary sidelines.

Upper-Crust Gratins

Fri, 27 Jan 2012 13:32:59 EST

Creamy on the inside and crunchy on top, three takes on comfort food at its finest.

Will Lyons: Highly Collectible Bottles

Wed, 30 Nov 2011 17:35:02 EST

For the canny buyer, looking to bestow the ultimate gift, the fringes of the great regions often prove more fruitful hunting grounds. Will Lyons offers up eight finds that would make an impressive gift.

The Purity of Olive Oil

Fri, 27 Jan 2012 05:12:25 EST

Tom Mueller's new book "Extra Virginity: The Sublime and Scandalous World of Olive Oil" exposes the wide-scale adulteration of the product, begging the question, is what you buy at the supermarket the real deal?

Chardonnay's New Wave Down Under

Fri, 03 Feb 2012 08:04:35 EST

How do you like your Chardonnay? Crisp, clean and Chablis-like, or smooth, oaky and high in alcohol? Columnist Will Lyons looks at the country that reinvented modern Chardonnay—Australia—and investigates its recent change in style.

Mixing High and Low in Beijing

Thu, 26 Jan 2012 16:43:52 EST

Beijing has long preferred its nightlife rough around the edges, but with money and mixologists pouring in, its upscale options have increased.

Papalote Mexican Grill

Wed, 01 Feb 2012 18:11:15 EST

Papalote Mexican Grill uses its unique salsa to lure legions of tech-savvy patrons in San Francisco's Mission District to its unusual burritos.

iPad as Sous Chef

Thu, 02 Feb 2012 18:10:42 EST

Turn your magic slate into the ultimate cook's companion

What They're Drinking at Davos

Fri, 27 Jan 2012 21:50:26 EST

At the economic forum's hottest party, guests come to schmooze—and for the choice booze.

Finally, a Haven for the 'Beeroisseur'

Wed, 04 Jan 2012 22:24:58 EST

Wine has long enjoyed the spotlight in New York, with specialty shops and restaurants designed for choosy oenophiles. Now, a traditionally more humble beverage has begun to get similar attention.

My, What a Big Beer You Have!

Fri, 23 Dec 2011 12:57:54 EST

Brews for the holidays, sized to share (and share, and share...).

Drinking With: Michael Graves

Fri, 25 Nov 2011 23:52:49 EST

The architect and designer keeps his wine behind a secret door under the stairs. Lettie Teague joins him for a glass of Merlot—whose color he finds "very hard to put into words."

The Hot Blonde in the Coffee Shop: A Lighter Roast

Wed, 01 Feb 2012 01:46:22 EST

Big coffee companies and smaller, specialty roasters are increasingly rolling out lighter roasts.